Apricot and Coconut Truffle
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Arrange the 71% chocolate on acetate molds for truffles. Fill to the mark indicated on the form.
Overlap the top of the mold and turn over so the chocolate spreads. Tighten each mold well.
Leave at room temperature until the chocolate sets.
Remove the top of the mold, add the truffle filling and finish with another layer of chocolate. Take it to refrigerate.
For the filling: Soak the apricots in orange juice for 1 hour before preparing
Grind the apricot with the orange juice and coconut in a mixer or food processor until it forms a uniform and consistent cream.
To decorate, finish by passing the melted white chocolate over the truffle.
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